• 2L vanilla ice cream, slightly softened
• 7 x 52g Cherry Ripe chocolate bars, diced, plus extra to decorate
• ½ x 220g chocolate Ice Magic
• Fresh cherries
Line a 22cm springform pan with plastic wrap. Press half the ice cream into pan. Top with diced Cherry Ripe, then the remaining ice cream. Cover and freeze until firm.
Unmould onto a serving plate. Squeeze over Ice Magic. Top with extra Cherry Ripe and fresh cherries.